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Average weights for portions of meat include:


Portion of Sunday roast (3 thin-cut slices of roast lamb, beef, or pork, each about the size of half a slice of sliced bread) Grilled 8oz beef steak


Cooked breakfast (2 standard British sausages, around 9cm long, and 2 thin-cut rashers of bacon) Large doner kebab 5oz rump steak


Quarter-pound beefburger Thin slice of corned beef A slice of black pudding A slice of ham


Portion size


Small changes can make big differences to the health of individuals and that of the planet. And to your budgets too!


powder to curries, nut butters in porridge or smoothies, and so forth.


90g 163g


130g 130g 102g 78g 38g 30g 23g


Taken from https://www.nhs.uk/live-well/eat-well/food- types/meat-nutrition/


avoided completely. It should be noted that, according to the


SACN Iron and Health Report, limiting red meat to this amount has been shown not to compromise intakes or status of key nutrients. Limiting red meat and avoiding processed meat would go a long way to help lower saturated fat and salt intakes while also significantly lowering the environmental impact of our diet. To put this into context, see the table for


average portions of meat, which shows that red meat can still be included within a sustainable diet.


Key considerations for older adults Requirements for specific nutrients increase as we get older: protein, calcium, folate (folic acid), and vitamin B12. This, coupled with reduced appetite or certain illnesses, can increase the risk of malnutrition. Therefore, for some individuals, the priority needs to be nutritional intake and enjoyment of food. This does not mean changes cannot be made to improve the sustainability of meals, but more care and consideration is needed to ensure changes are not compromising nutritional intake. Coming back to where we started, a sustainable diet is only sustainable if it meets nutritional requirements. A positive switch could be to replace some meat in a dish with beans or pulses. This way, the meal is high in protein and micronutrients but also has fibre. Fibre is often low in older adults and is important for gut health. Many plant-based foods are also highly nutritious and can be used to fortify foods when needed – think almond


November 2024 www.thecarehomeenvironment.com


Implementing a sustainable menu for older adults while ensuring nutritional adequacy When menu planning for older adults, a wide range of foods should be on the menu – including red meat, while looking at ways to reduce quantity and frequency. Equally, it is important to ensure any plant-based alternatives are adequately nutrient dense and fortified where necessary. A key factor when meal planning is looking at the acceptability of the meal. After all, if the dish is not eaten, no nutrition has been consumed, and food waste contributes hugely to global admissions. Using more of the ingredient and buying well is key to reducing waste, as is eating more of what is bought. An example of how a meal can be modified but still meet the recommended 30g protein per main meal (as detailed out in the BDA Care Home Digest) is a cottage pie made with 50 per cent beans. This still contains adequate protein, but also a very important addition of 5g fibre – often significantly lacking in the diets of many older adults. And the total cost of ingredients is likely to be lowered by making this change, too! This switch really demonstrates nutrition and sustainability are interlinked:


Key take outs n Globally, food production is responsible


for about a third of all greenhouse gas emissions.


n Key messages around eating sustainability are in line with dietary recommendations for health and


a sustainable diet is one that meets nutritional requirements.


n Changes to menus for older adults can support their health and the planet.


n Red meat has a place on the menu but with reduced frequency and quantity.


n 50/50 meat and plant protein can be a great option to improve acceptance but also for enhancing nutritional content.


n For any meat taken out of dishes, replace with a high protein plant alternative.


n Avoid or minimise use of processed meats. n Food waste is a key consideration. This includes portion sizes and uptake of food as well as eating what is bought.


n Use suppliers who publish and report emissions, scientifically.


n The good news? This doesn’t need to cost more!


To learn more, please do contact the team at allmanhall. They are on a mission to enhance both nutrition and sustainability of menus and to transform food systems, reducing emissions, environmental impact, and waste. From initiatives such as hero dishes to improved transparency of food supply chains – allmanhall are committed to ensuring that good food should not cost the Earth!


Tess Warnes


allmanhall.co.uk hello@allmanhall.co.uk


A member of the British Dietetic Association Sustainability Group, Tess Warnes BSc oversees allmanhall’s dietetics activity. Tess is a registered dietitian (HCPC Registered DT14670) with The Health and Care Professions Council and has a wealth of experience in the field of nutrition in care environments, having worked in large NHS teaching hospitals in London.


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